Herb-Crusted Baked Salmon with Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Crusted Baked Salmon with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Baked Salmon with Roasted Vegetables

Enjoy a vibrant, nutritious plate featuring a tender 6-ounce salmon fillet encrusted with fresh herbs and a light whole-grain breadcrumb topping, perfectly paired with a colorful medley of roasted vegetables. This dish offers a satisfying mix of textures and bright flavors, accented by a hint of lemon for a refreshing finish.

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NUTRITION

430kcal
Protein
38.4g
Fat
23.5g
Carbs
22.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon Fillet

1 cup Mixed Vegetables (Bell Pepper, Broccoli, Zucchini)

1 tsp Olive Oil

2 tbsp Whole Grain Breadcrumbs

1 tbsp Fresh Parsley, chopped

1/2 tsp Garlic Powder

1 Lemon Wedge

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PREPARATION

  • 1

    Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Place the mixed vegetables in a bowl and drizzle with olive oil. Toss to coat evenly and spread them out on one side of the baking sheet.

  • 3

    Pat the salmon fillet dry with a paper towel. In a small bowl, combine the whole grain breadcrumbs, chopped parsley, and garlic powder.

  • 4

    Press the breadcrumb-herb mixture gently onto the top of the salmon fillet.

  • 5

    Place the salmon fillet on the baking sheet next to the vegetables.

  • 6

    Roast in the preheated oven for about 15-20 minutes, or until the salmon flakes easily with a fork and the vegetables are tender.

  • 7

    Remove from the oven and garnish with a lemon wedge before serving.

Herb-Crusted Baked Salmon with Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Crusted Baked Salmon with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Baked Salmon with Roasted Vegetables

Enjoy a vibrant, nutritious plate featuring a tender 6-ounce salmon fillet encrusted with fresh herbs and a light whole-grain breadcrumb topping, perfectly paired with a colorful medley of roasted vegetables. This dish offers a satisfying mix of textures and bright flavors, accented by a hint of lemon for a refreshing finish.

NUTRITION

430kcal
Protein
38.4g
Fat
23.5g
Carbs
22.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon Fillet

1 cup Mixed Vegetables (Bell Pepper, Broccoli, Zucchini)

1 tsp Olive Oil

2 tbsp Whole Grain Breadcrumbs

1 tbsp Fresh Parsley, chopped

1/2 tsp Garlic Powder

1 Lemon Wedge

PREPARATION

  • 1

    Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Place the mixed vegetables in a bowl and drizzle with olive oil. Toss to coat evenly and spread them out on one side of the baking sheet.

  • 3

    Pat the salmon fillet dry with a paper towel. In a small bowl, combine the whole grain breadcrumbs, chopped parsley, and garlic powder.

  • 4

    Press the breadcrumb-herb mixture gently onto the top of the salmon fillet.

  • 5

    Place the salmon fillet on the baking sheet next to the vegetables.

  • 6

    Roast in the preheated oven for about 15-20 minutes, or until the salmon flakes easily with a fork and the vegetables are tender.

  • 7

    Remove from the oven and garnish with a lemon wedge before serving.